A crock pot balsamic pork tenderloin that can be prepared in less than two minutes. Just dump the ingredients into the slow cooker and cook until done.
Cooking has been farthest from my mind lately. I know that may seem strange coming from a food blogger. But, I just don’t want to spend too much time in the kitchen.
Don’t get me wrong. The kitchen is my favorite room in the house. It’s where I spend a lot of my time when I’m home. We all need a break from preparing meals, though.
My husband and I don’t eat out much. When we do, it’s often just a quick bite to fill us up when we are away from home. I often order basic salads and my husband loves burgers.
To save time on homemade meals, I like to use a crock pot. It is of my favorite appliances that I should use more. Lately, I’ve been into the “other white meat” also known as pork.
I pulled my slow cooker the week before last to make this super easy crock pot balsamic port tenderloin. The crock is basically my oven in the summer as I try not to add too much extra heat to the kitchen in the middle of the summer.
I’ve seen the Crock Pot Balsamic Chicken Thighs recipe from Brenda at Sugar Free Mom a few times. I haven’t tried it, but it did get some good reviews. I’m not big on chicken so I made a crock pot balsamic pork tenderloin recipe instead.
Although it’s not the lowest carb vinegar, balsamic is one of the best tasting vinegars. I like to keep a bottle on hand for making oil and vinegar salad dressing.
When I eat salads, I love to top them off with a little bit of balsamic vinegar and a touch of olive oil. Red wine vinegar is another vinegar I like to use on my salads.
Since it’s not a fatty cut of meat, pork tenderloin can get dry when cooked. But, slow cooking the meat helps to keep it moist. And, it’s even juicier when you reserve the cooking liquid to use as a gravy.
I’m a big salad eater over the summer. So, I added some pieces of this crock pot pork tenderloin to my dinner salad. Rather than use a dressing, I added a bit of the meat juice from the crock pot to moisten the meat.
The balsamic vinegar marinade helps tenderize the meat. I had a lot of time before dinner so the crock pot balsamic port tenderloin was cooked on the low setting for about six hours. The meat was so tender that it just fell into pieces when sliced.
My husband is a pretty picky eater so you know this crock pot balsamic pork tenderloin had to be good for him to eat it. I put the leftovers in a covered dish in the refrigerator. It’s usually pretty safe there. However, it was completely gone in a couple days because my husband found it and finished it off on me.
Low Carb Crock Pot Balsamic Pork Tenderloin
Crock Pot Balsamic Pork Tenderloin
- Drizzle olive oil onto bottom of crock pot. Sprinkle in garlic then roll pork tenderloin into.
- In small bowl, combine remaining ingredients and pour over pork.
- Cover and cook on high 3-4 hours or low 4-6 hours.
- Remove meat to serving dish and pour about half cup of juice over the meat. Reserve the rest of the juice to pour over individual servings.
Array ( [serving_size] => 139 [calories] => 188 [carbohydrates] => 1.3 [protein] => 30.3 [fat] => 5.8 [saturated_fat] => 1.6 [cholesterol] => 83 [sodium] => 455 [fiber] => 0 [sugar] => 0.6 [serving_unit] => g )
FREE EMAIL SERIES
My Top 5 Secrets to Master Keto!
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.